BBQ Pork with Vietnamese Caramel Sauce

It’s not often you’ll hear one of us say our kitchen smells like dirty Thai. We’re not being offensive when we say that, we mean good real Thai food off the back streets of Bangkok, cooked on well seared woks and bbqs. The aromas floating into the allyways and combining with the city smells in a way that is purely S.E. Asia.  When I started putting this meal together and the meat hit the bbq we were instantly transported with the smells coming out of my kitchen.  The anticipation was met with true satisfaction as the flavored lived up to the aromas.  I can honestly say that I would happily rave about this feast and the flavours it presented, it was a definite rock star meal of the caliber that has not come out of my kitchen for a while. Not really Thai, but a wonderful party in the mouth, completed with a beer and the steamy warm weather.

The starting point was a recipe for BBQ Pork from Bill Granger’s Bills’ Everyday Asian.  I didn’t have to reach for any special ingredients to create this and it was made within 5 mins of the little man hitting his crib for the night.  Win win for a busy mum.

Served with steamed rice, a fresh Asian flavored salad and garlic Chinese cabbage and my palate was in heaven.


BBQ pork

  • Whole pork fillet
  • 1 tbl sp fish sauce
  • 1 tsp caster sugar
  • 2 garlic cloves crushed with the flat of a knife
  • Coriander to serve

Vietnamese Caramel Sauce

  • 2 tbl sp brown sugar
  • 2 tbl sp caster sugar
  • 2 tbl sp peanut oil
  • 1 1/2 tbl sp fish sauce
  • 1 1/2 tbl sp lime juice
  • 2 red chillies finely sliced

Asian salad

  • 1/2 zucchini, sliced
  • 1/2 cup cucumber sliced
  • 1 stick celery sliced
  • 2 tbl sp finely chopped fresh dill
  • 1/2 cup finely sliced baby tomatoes
  • 1 tbl sp fish sauce
  • 2 tbl sp lime juice
  • 2 tsp caster sugar

Schezuan Pepper Cabbage

  • 1/2 head of wombok (Chinese Cabbage)
  • 1 tbl sp schezuan peppercorns
  • 1 tbl sp peanut oil or similar

To prepare the pork, remove from the fridge and marinate in the sugar, fish sauce and garlic.  Place to the side and allow to rest for at least 30 minutes.

To make the caramel sauce, place the sugar and 2 tbl sp water into a small pan and bring to a simmer over a medium heat.  Stir until the sugar dissolves. Cook for a further 5 minutes but don’t let the liquid boil.  Once reduced remove from the heat and allow to cool.  At this point add the remaining sauce ingredients of lime juice, fish sauce, chillies and the peanut oil.

Whilst your sauce is cooling prepare your salad and rice.  To make the asian salad cut all the vegetables finely.  Dress with the fish sauce, lime juice and a sprinkling of sugar to taste.  Serve cold.

To prepare the cabbage, cut the cabbage into wide strips.  Place the peppercorns in a large fry pan over a medium heat and cook for about 3-4 minutes to release the flavour.  Add the oil and cabbage and cook until the cabbage is limp and starting to golden on the edges.  Season with a small sprinkling of salt.  Serve warm.

Finally BBQ your pork and then spoon half the sauce over the meat to serve.

We served this feast with steamed rice and spooned extra sauce over our bowls for a delicious and delectable meal.

Shared with Love,

Leah xx

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